Monday, July 23, 2012

Rotisserie Chicken

Rotisserie Chicken is one of my favorite ways to prepare chicken.  It takes awhile but it is totally worth it.  If you have a grill that you can add on a rotisserie, then do it.  Usually an attachment is less than $100 but it depends what kind of grill you have.  If you are in the market for a new grill I highly recommend getting one that you can get a rotisserie attachment for as well.

A whole chicken is cheaper than 2 breasts most of the time, and a whole chicken will feed a few more people.  Also if you are doing a rotisserie chicken you can even do a few chickens at a time and it is not much harder to do.

I like to use my favorite barbecue sauce but you can use any sauce you want.  The key here is to baste every 15 minutes.

Print Recipe

Rotisserie Chicken

Yield: Serves 6

Prep Time: 20 minutes

Cook Time: 2 hours

Total Time: 2 hour 20 minutes


1 (3 pound) whole chicken

1 tsp salt

2 tsp pepper

1 batch of barbecue sauce

Barbecue Sauce

½ cup chopped onion

2 tbsp minced garlic

1 tsp ground cumin

¼ tsp cayenne pepper

1 cup ketchup

½ cup rice vinegar

¼ cup soy sauce

¼ cup dark brown sugar

2 tbsp Worchester sauce


Season the inside of the chicken with some salt and pepper. Place the chicken onto a rotisserie and set the grill on medium. Put a tray under the chicken to catch all the drippings, or you will have a messy grill afterward. Cook for 15 minutes.

During this time quickly get the barbecue sauce together by putting all the ingredients in a food processor and mixing them well. Then put in a seperate bowl. And start basting every 15 minutes on the whole chicken. Close the lid of the grill and cook for about 1 hours and 45 minutes – 2 hours, basting every 15 minutes, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.

Remove the chicken from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Barbecue Sauce Adapted from: The New Basics Cookbook

One Year Ago: French Potato Salad
Two Years Ago: Croutons

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5 Responses to “Rotisserie Chicken”

  1. 1

    PolaM — July 23, 2012 @ 10:49 am

    I LOVE rotiserie chicken! To bad here is not as common as back in Italy. But I’m learning how to make my own and your recipe will come in very handy!

  2. 2

    Heather (Heather's Dish) — July 23, 2012 @ 8:59 pm

    rotisserie chicken is the best kind – so delicious!

  3. 3

    Eliana — July 24, 2012 @ 5:54 am

    That is one amazing looking bird! And that sauce could not sound more delicious.

  4. 4

    Kiran @ — July 24, 2012 @ 8:23 pm


    This looks so delicious!! You made rotisserie chicken look so easy to prep 🙂

  5. 5

    Shut Up & Cook — July 24, 2012 @ 9:20 pm

    Sounds like a perfect summer dinner…bonus that you’re not heating your kitchen up!

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